Pertaining to this research specifically, investigating the possibility of mapping the final stages of the three cold chains from the first DC in the country of import through to the retailer and finally to the end consumer would be greatly beneficial. Despite this being in the initial scope of this research, the unwillingness of retailers to cooperate in such a trial as well as the difficulty of not being in close proximity to the retailers to retrieve the devices could not be overcome. The trial per fruit kind that were sent to retailers were lost in their entirety. A collaborative effort with someone in the import country is suggested. Furthermore, the possibility of placing additional ethylene monitors in the probed cartons could assist in determining the actual shelf life of the produce versus the shelf life printed on the labels. This could help give a true indication of the relationship between temperature, quality and shelf life.
Furthermore, the environmental impact and energy consumption in cold chains is something that is of great concern. Food transport refrigeration uses 15% of global fossil fuel energy (Adekomaya, Jamiru, Sadiku, Huan, 2016). Bearing in mind that 40% of all foods require refrigeration (Adekomaya et al, 2016), proper cold chain management not only plays a critical role in the preservation of food stuffs, but also has a considerable impact on the environment. With an ever-increasing global population demanding more and more food with ever fewer resources, the responsible, sustainable and energy efficient management of food cold chains is now imperative. With the growing concern among consumers and industry alike regarding their carbon footprints and environmental impacts, in direct conflict with catering for new, year round demand of fresh fruits, industry is at a stalemate. Through resolving and improving upon the current weak links in the export cold chain and minimizing things such as food waste, a cycle of continuous improvement can be implemented. This will not only enable businesses to cater to more markets, but to deliver a better quality end product to customers, while being more environmentally conscious through the elimination of wasteful energy consumption practices and reducing food wastage through lower rejection rates.
153
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